Pea and spinach soup, w/ Sausage croutons

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pea and spinach soup, w/ sausage croutons. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Pea and spinach soup, w/ Sausage croutons is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pea and spinach soup, w/ Sausage croutons is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook pea and spinach soup, w/ sausage croutons using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pea and spinach soup, w/ Sausage croutons:
  1. Prepare 25 g Dried Porcini Mushrooms
  2. Get 2 Sausages
  3. Make ready 1 Onion
  4. Get 350 g frozen Peas
  5. Make ready 100 g Spinach

Add the peas and bring the mixture back up to a simmer. Stir in the spinach and yogurt and then blitz the soup until smooth. Add the potato and stock and simmer until the potato is very tender. Allow the soup to cool slightly before blending it in a food processor until it is totally smooth.

Instructions to make Pea and spinach soup, w/ Sausage croutons:
  1. Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside.
  2. Heat a large pot with a drizzle of vegetable oil over a high heat.
  3. Remove the skins from the sausages carefully and then slice the sausage meat into discs. Add them to the hot pan to brown. Meanwhile roughly chop the onion.
  4. Once the sausage discs are browned and crispy, remove them from the pan and put to one side.
  5. Return the pan to a medium heat and add the onion. Once browned, add the peas and spinach to the pan. Pour over the mushroom stock and cook on high for 5-10mins or until the peas are cooked.
  6. Take off the heat and then use a hand blender to blend until smooth.
  7. Reheat over a medium heat and then serve topped with the sausage croutons.

Add the potato and stock and simmer until the potato is very tender. Allow the soup to cool slightly before blending it in a food processor until it is totally smooth. Of course with this garden pea and smoky sausage soup, it's possible to make this any time of the year, especially since peas are readily available frozen, and the quality of frozen peas is very good. Often, smoked sausage is vacuum sealed and will keep in your store cupboard for quite a while, so together with the frozen garden peas, you can stock your pantry so you have these ingredients to. Omelette with crunchy croutons Peas & beans with crunchy croutons.

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